Conference turris::cooks

    Take 2-2 1/2 lbs. of chuck beef. 
    Cut it into strips.
    Slice 2/3 large onions.
    
    Saute onions in some butter. Until they're browned and limp.
    Add beef.  Saute with the onions (10 min).  
    
    Take two cans of mushrooms (the little ones).  Drain the liquid
    from one and save it. You can trash the liquid from the second can.
    Mix the mushroom juice with one can of Campbells Cream of Mushroom
    Soup and 1/2 cup of cooking sherry if you want.  
    
    Add it all to the meat and onions. Bring to a boil and simmer for
    1HR.  Stirring occasionally.  Serve over (RICE).  Actually it's
    fine by itself.
    
    "Nanski"
    

    Here's another hit:
    
    10-12 pieces of chicken (thighs, legs, etc.), skinned
    1 pkg. dry onion soup mix (Lipton's)
    1 large bottle Russian dressing
    1 jar pineapple/apricot marmalade (12 oz.?)
    1 can slice waterchestnuts
    
    Place chicken pieces in oblong baking dish.  Mix all other
    ingredients and pour over the chicken.  Bake (can't remember
    temperature - whatever is good for chicken) until done.
    
    I usually serve this over white rice, but brown is fine.
    
    This is a little spendy to put together, but it is GOOD!
    

    Try a casserole using spaghetti squash - cooked squash, sausage
    or hambury, onios, vegetables, tomatoes, whatever - add some cheese
    - mix together - bake!!!!  I think I saw a receipe back there somewhere
    in this file for a similar casserole.
    

    Try the kielbasa recipe in 913.16.
    
    "Nanski"
    

    
    Re: spagetti Squash note is 287.9.  Great recipe.
    
    Re.0  Here is a list of things that people in my group brought to
    our Holiday party.  I put comments beside it to tell whether it
    was a hit, Ok, or not touched.
    
    Karen  
    
    P.S.  For spinach strudel see note 1046.3 and 1046.4 has a recipe
    for Brocolli Strudel which is even better.
    
SALADS  none of these was a hit and the tossed salad was not touched
------
Tossed salad with dressing 
Macaroni Salad
Homemade potato salad
cole slaw                                                           
vermicelli salad

SIDE DISHES  all of these were Ok, and the noodles and garlic bread were a hit.
-----------
Potato Latkes (pancakes)
Noodle Kugel
spice bread
Garlic Bread
baked beans
Sesame Sczewan Noodles

SANDWICHES not touched, except for some of the cold cuts.
----------
cold cuts
pre-made finger sandwiches
bread for cold cuts

MAIN DISHES  all hits, especially the calzones and the strudel (I made this)
-----------
2 calzones
Spinach Strudel
2 quiches                       
Tamale Pie
Lasagna
chicken stir-fry
Spagetti
marinated chicken wings
Meatballs in Sweet Sauce
Swedish meatballs
Chinese Lo-Mein
Macaroni and Cheese

DESSERTS these went over OK but everyone was full
--------

    

    Thanks for all of your suggestions.  I think I've narrowed it down
    to spagetti squash, broccoli strudel, or calzones, none of which
    I have ever made (that's never stopped me before).
    
    Karen, I've never made strudel before, but I was always under the
    impression that it was folded, not rolled.  Is this not true?
    Does it make any difference if it is folded or rolled?
              
    Pam

    
    Re: .7
    
    I rolled it.  The pepperidge farm puff pasty comes out as a sligtly
    rectangular shape.  If you look hard you can tell which is the long
    side.  Simply lay it out flat, spread the filling within one inch
    of three sides and an inch and one half from one of the short side.
    This is the top.
    
    Then fold over one inch the long sides.  This keeps the filling
    from squishing out.  Then start rolling beginning at the bottom.
    Place seam side down and bake.  It doesn't come out exactly round,
    more oval when viewed from the side.
         
    I don't know how you would fold it so I can't say what the difference
    would be.  It seems a bit difficult in my mind.  The filling is
    spread quite thickly and it only rolls twice, if that.
    
    The brocolli strudel was adapted from a recipe that uses filo dough
    but since I'm lazy I used the puff pastry.  The filling makes enough
    for 3 strudels and since there are only two sheets of puff pastry
    in a package I froze a third of the filling to use at a later date.
    
    Let me know how it turns out!
    
    Karen
    

    One good thing about rolling a strudel, no matter what kind of filling
    you use, is that you can get layers of filling and pastry instead
    of a big glob of filling inside.  I make an apple strudel and always
    roll it also.  I always make the dough, though, instead of buying it
    -- it's so fun to roll it out, because it's so flexible.  Like trying
    to roll out a rubber band.
    
    Beryl